What are the main ingredients of minestrone soup?

The main ingredients of minestrone soup typically include beans, pasta, and vegetables like carrots, celery, zucchini, and tomatoes. It's often made with a vegetable broth base and seasoned with herbs like basil and oregano.

What is the difference between vegetable soup and minestrone soup?

While both are vegetable-based soups, minestrone typically includes pasta and beans, which are less common in basic vegetable soup. Minestrone also tends to be thicker and heartier than a standard vegetable soup.

Is minestrone soup healthy?

Yes, minestrone soup is generally considered a healthy dish. It's packed with vitamins, minerals, and fiber from the vegetables and beans. It's also often low in fat, depending on the recipe.

Can minestrone soup be made vegetarian/vegan?

Yes, minestrone soup is easily made vegetarian and vegan. Most traditional recipes are already vegetarian. To make it vegan, simply ensure the broth used is vegetable-based and avoid any Parmesan cheese as a topping.

What kind of pasta is best for minestrone soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells are commonly used in minestrone soup. These shapes cook quickly and are easy to eat with the vegetables.

How long does minestrone soup last in the refrigerator?

Minestrone soup can typically last for 3-4 days in the refrigerator when stored properly in an airtight container.

Minestrone Soup: The Cozy Family Recipe Everyone Asks For 2026

Minestrone Soup

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This classic minestrone soup is a hearty and comforting meal, packed with vegetables, creamy cannellini beans, and pasta in a savory herb broth. It is a flexible family favorite that simmers to perfection in about an hour, making it ideal for weeknight dinners or meal prep.

Author: Harmony
Prep Time: 20min
Cook Time: 40min
Total Time: 1h
Yield: 6 servings 1x
Category: Dinner
Method: simmering
Cuisine: Italian

Ingredients

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2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 oz) can diced tomatoes, with juices
1 medium potato (Yukon Gold or Russet), peeled and diced
2 (15 oz) cans cannellini beans, rinsed and drained
1 cup small pasta (like ditalini or small shells)
6 cups vegetable broth
1 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and freshly ground black pepper, to taste
2 cups chopped fresh spinach or kale
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add zucchini, green beans, diced tomatoes with juices, and potato. Stir to combine and cook for 3-4 minutes.
Pour in vegetable broth and water. Add oregano, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover partially and simmer for 20 minutes.
Stir in cannellini beans and dry pasta. Simmer uncovered for 10-12 minutes, or until pasta is al dente.
Turn off heat. Remove bay leaf. Stir in fresh spinach or kale until wilted.
Stir in grated Parmesan and fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve with extra Parmesan.

Notes

For best leftovers, cook pasta separately and add to individual bowls to prevent it from becoming mushy. Soup can be frozen for up to 3 months; omit pasta before freezing.

Nutrition

Serving Size: 6
Calories: 280
Sugar: 8
Sodium: 800
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 48
Fiber: 10
Protein: 12
Cholesterol: 3

Find it online: https://harmonymeal.com/minestrone-soup/